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It consists of; pate sucre, creme d’amande, apple compote, and fresh apples. It has a hint of cinnamon, lemon and vanilla inside the apple compote and you can enjoy two kinds of apples for this tart!

Placing apples nicely will be the key to make this tart looks nice^^*.

Another recipe for this class is Kinako Madeleine. Kinakois a “roastedsoybean” powder and it adds a nice flavour to the madeleine. This petit gateau is all time favourite for the French people, just like the Malay bahulu ^^.

Today we had our last class of TartDijion. Thank you so much for the students who joined this class. Hope you enjoyed this delicious petit gateau!

By the way, I just realized that I didn’t talk about this class in details. So just for our record (and for future repeat request), I still would like to talk about it.

It’s a chocolate tart with creme de noisette (hazelnuts cream), comported fig, raspberry jam and mascarpone mousse. I love this tart and was delighted when I found the dried fig in the grocery shop the other day (I didn’t know it was quite common item here…). In any case, for many students it was the first time using dried fig in the cakes so they found it interesting and delicious ^^.

As for the mascarpone mousse, we coated with glaze using raspberry puree and agar agar. As I wrote in my blog before, in Japan a lot of the cakes are coated with “nappage”, which gives a nice shine in the mousse or the fruits on top, and this can be made by simply adding water into nappage powder and putting onto boil. It’s so convenient and easy to handle that I missss it! It could’ve been so much easier with that! haha. But baking should have some trials and errors, right?

I always tell my students that tart might seem to take a long time to make and especially those with lots of parts, they feel like giving up at home… but you can always simplify the recipe and start slowly from the parts you can make! Also, my intention is to introduce something new to the class… so I feel that sometimes it’s just worth enjoying a new taste in the class and sharing them with your family ^^*.

We also baked a simple chocolate cake, Molle Chocolat together in this class. It’s a moist chocolate cake with a lot of almond. You can also put chocolate chips if you like. This cake is simple and you can bake for the coming Valentine’s Day!!!

One of our Premier Lessons for May class is Hazelnuts Caramel Banana Tart!

My personal “theme” for this month is “Hazelnuts” ^^ and I am using many Hazelnuts item this month. This tart is made of hazelnuts tart (pate sucre), hazelnuts creme, caramelized banana and caramelized hazelnuts on top!

Caramelized banana and hazelnuts are sure match! The tart molding part (foncage) is slightly tedious as always, but once you bite onto this crunchy delicious tart you will forget all the pain you’ve gone through earlier on!

I like to have it both warm and cold.

And it goes very well with vanilla ice cream. yum yum…

The second item is Hazelnuts Cocoa Sable. It’s a simple and nice sable with crunchy hazelnuts inside.

This cookie can be kept frozen, so it’s also good to bake for the coming Hari Raya month!

Here are the class schedule;

DATE & TIME: May 17th (Sat.) 11:00am-3:00pm – Finished

May 30th (Fri.) 11:00am-3:00pm – FULL

FEE: RM210.00 (RM169.00 for members)

The class is currently full, but if you are interested in please contact me at caramelmoko@gmail.com, as I would like to consider adding a new class in future.

Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

7. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

DAY 3 – Replacement class on May 11th (Sunday)

*We will conduct this course again in July! Please look forward to it!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

April is a month that the new school and work year begins in Japan. We start everything fresh in April. It’s also a “Sakura” season around this time, when the season changes from Winter to Spring and the tree buds start to bloom. April is a month that we feel fresh and new!

For our April class, we continue to bake cakes with green tea and for our new class, I would like to introduce you a fresh mango mousse tart together with simple and delicious coconuts cookie!

7. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method